Hamburger Buns

Good recipe for making Hamburger buns but it can be used as well for dinner rolls.   Again, let time do the work for you by letting the dough sit in the refrigerator for 24 to 48 hours. 

1 cup plus 2 tablespoons whole milk
11/2 tablespoons active dry yeast
2 tablespoons unsalted butter, softened, plus extra for coating the bowl
31/4 cups plus 2 tablespoons all-purpose flour, plus extra for dusting
21/2 tablespoons sugar
2 teaspoons kosher salt
1 egg
1 tablespoon sesame seeds.

1. Heat milk til it begins to steam, ~150F using stove or in the microwave.   Let cool to room temp.   Sprinkle the yeast over the milk, stir and set aside for 5 minutes to activate. Butter a large bowl and set aside.

2. In an electric mixer fitted with a dough hook attachment, combine the yeast mixture with half the flour on low speed. Over a 1-minute period, add the remaining flour along with the sugar, salt, egg and 2 tablespoons butter. Increase the speed to medium and mix for 2 minutes, then mix on high speed for 2 minutes. Transfer the dough to the prepared bowl, cover it and place it in the refrigerator for 24 - 48 hours.

3. Remove dough from refrigerator and punch the dough down.   Let dough warm and rise for 2 hours. 

4. Turn out the dough onto a floured surface. Divide it into 7 equal pieces. Keeping the other portions covered with a kitchen towel so they don’t dry out, roll each piece into a ball. Cover and let rest for 10 minutes. Using a rolling pin, flatten the balls into rounds that are 3½ to 4 inches in diameter. Place the buns on a baking sheet lined with parchment paper; put the sheet inside a large plastic bag and tie the open end closed. Leave the pan in a warm area until the buns have doubled in size, 30 to 45 minutes. Meanwhile, preheat the oven to 375 degrees.

5. Remove the sheet from the bag, brush each bun with water and sprinkle the sesame seeds on top. Bake until golden brown, 20 to 25 minutes. Let cool at least 10 minutes. Slice in half and serve. Makes 7.